I think this was another one of my failed experiments. My guess of why this experiment failed was because I added extra rye flour to the formula. Maybe the rye flour was responsible for lower rim rise and structure of the dough. I don’t know from the day cold ferment if that caused acidification of the dough or not. I haven’t used rye flour in formulas before Nancy Silverton‘s Dough, so I have no idea what rye does in pizza dough. I also don’t understand why Nancy Silverton Dough didn’t have any yeast added in the final dough. The Nancy Silverton’s dough ball did rise, but wonder if that also caused some kind of issue with the crumb and texture of the pizza crust. I let the Nancy Silverton’s Dough ball rise at room temperature yesterday. The dough was easy to open, but I could feel there wasn’t much bubbling in the dough, or enough structure in the dough. The dough didn’t want to tear, but something was wrong.
I still don’t understand with the extra amount of rye that I used to control the stickiness in the dough, how the finished pizza still didn’t have any rye flavor in the crust. The crust tasted bland to Steve, my taste testers and me.
I don’t know if anything that Didier Rosada talking about in “How to Develop a Formula” in the relationship to the amount of rye I used in Nancy Silverton’s Dough formula had something to do with my results or not.
http://www.sfbi.com/pdfs/SFBINewsWI07.pdf
I don’t know if I will be able to figure out what wrong with this dough and final pizza.
Norma
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